ST3_cookery9 Reviewer

What vegetable cutting technique is shown in the picture?

• Brunoises

• Rondelle

• Chiffonade

• Paysanne

What vegetable cutting technique is shown in the picture?

• Brunoises

• Rondelle

• Chiffonade

• Paysanne

What type of appetizer is shown in the picture?

• Hors D' Ouevres

• Canape

• Crudites

• Petite Salad

What type of appetizer is shown in the picture?

• Hors D' Ouevres

• Canape

• Crudites

• Petite Salad

Which of the following is not an example of HOT Appetizer?

• Grilled Tuna

• Fried Siomai

• Baked Oyster

• Frozen Yogurt

What is the difference between hot and cold appetizer?

• The moisture content

• The temperature of how it is prepared and served.

• the time it is being taken.

• no significant difference

A method of service where appetizer are carried and served on a serving plate...

• Buffet Service

• Table service

• Butler Service

• Holding service

A method of service where foods are presented altogether on one or more tables.

• Buffet Service

• Table service

• Butler Service

• Holding service

Identify the part of a canape being shown

• Bread

• Base

• Body

• Garnish

Identify the part of a canape being shown

• Butter

• Base

• Spread

• Cream